Margarita Chicken

When I’m in the mood to switch up chicken night, I make my margarita chicken. It’s got a spiced coating and a zesty tequila sauce that keeps things interesting and totally family-friendly.

Margarita Chicken

This margarita chicken is one of those meals I love making when I want something quick, juicy, and full of flavor. The chicken always cooks perfectly and has such a great taste that never disappoints. It’s a simple dish, but it feels special every time.

The seasonings might be basic, but they give the chicken a beautiful color and make it a great option for both weeknights and weekends. It’s a recipe I make when I need something easy yet satisfying.

Why I Love This Recipe

• Quick and easy to make, perfect for busy nights.
• Juicy, tender chicken with tons of flavor.
• Simple ingredients that make a big impact.

Ingredients

This dish comes together with a mix of simple ingredients that create big flavor. Each one plays an important role in making the chicken tender, flavorful, and perfectly balanced. Here’s a quick look at what’s in it:

• All-purpose flour: Coats the chicken thighs, giving them a crispy texture when seared.
• Paprika: Adds a smoky, slightly spicy kick to elevate the dish.
• Garlic powder
• Skinless boneless chicken thighs: The tender, juicy main protein.
• Salt
• Olive oil
• Yellow onion
• Garlic cloves
• Dried tropical fruit (a mixture): Adds a sweet, fruity complexity to the sauce.
• Fresh orange juice: Brightens up the dish with a citrusy balance to the sweetness.
• Tequila: Gives the sauce a unique flavor and helps tenderize the chicken while deglazing the pan.

How To Make Margarita Chicken

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat the oven to 400°F.
• Step Two: In a plastic bag, toss together flour, paprika, and garlic powder. Season the chicken generously with salt.
• Step Three: One by one, toss the chicken pieces in the flour mixture, shaking the bag to coat them evenly.
• Step Four: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half the chicken thighs and cook for about 4 minutes on each side, or until they’re lightly browned. Repeat with the rest of the chicken and another tablespoon of oil.
• Step Five: Transfer the browned chicken to an 11 x 7-inch baking dish that’s been sprayed with cooking spray.
• Step Six: Add the onion to the pan and cook for 3 minutes. Then toss in the garlic and sauté for another minute.
• Step Seven: In a microwave-safe dish, mix together the dried fruit, juice, and tequila, then microwave on high for 2 minutes to soften the fruit.
• Step Eight: Pour the fruit and juice mixture into the pan with the onions, bring it to a boil while scraping up any browned bits from the pan, and cook for another minute.
• Step Nine: Pour the onion and dried fruit mixture evenly over the chicken.
• Step Ten: Bake for about 20 minutes, or until the chicken is fully cooked. Season with a little more salt to taste if you want.

Recipe Tips

Here are a few tips to make sure everything turns out perfectly:

• When coating the chicken with the seasoned flour, shake off any excess. This ensures a thin, even coating that’ll get nice and crispy when seared.
• Make sure the skillet is hot before adding the chicken. A hot pan helps get that perfect sear, locking in all the juices and flavor.
• Microwaving the dried fruit mixture softens the fruit and lets it soak up the juice and tequila, making it more flavorful before it hits the skillet.
• Use a meat thermometer to check if the chicken is cooked through. It should hit an internal temp of 165°F.
• You can make this dish without tequila, but it will lack some of the unique flavors that the tequila contributes.
• You can partially prepare the dish in advance by following the steps until you transfer the chicken to the baking dish. Finish the baking step just before serving to ensure the chicken stays tender.
• Garnish with fresh herbs or a little citrus zest for a simple, colorful presentation.
• Feel free to experiment with different dried tropical fruit or add extra seasonings to make it your own.
• I love serving this chicken with seasoned Jasmine rice—just stir in butter, cilantro, green onion, and a squeeze of lime once it’s done cooking. It pairs perfectly with the chicken and looks great on the plate.

Storage and Freezer

If you happen to have leftovers (lucky you!), here’s how to store and freeze them:

• Store leftovers in an airtight container in the fridge for up to 3 days. Just reheat it in a skillet or microwave when you’re ready to eat.
• To freeze, wrap the chicken tightly in plastic wrap or foil, then place it in a freezer bag. It’ll stay good for up to 3 months.
• When reheating from the freezer, let it thaw overnight in the fridge, then warm it up in the oven or microwave until heated through.

More Easy Chicken Dinner Recipes

Here are more easy chicken dinner ideas that are simple, tasty, and perfect for any night of the week.

• Cashew Kung Pao Chicken
• Chicken Piccata
• Apricot Glazed Chicken Breasts
• Mediterranean Chicken Skillet
• Stove Top Chicken and Rice
• Apricot Chicken Thighs

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Print Recipe

5 from 4 votes

Margarita Chicken

When it’s time to switch up chicken night, this margarita chicken has a spiced coating and a zesty tequila sauce that keeps things interesting and totally family-friendly.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: American

Keyword: Margarita Chicken

Servings: 4

Calories: 439kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• Cutting board
• Knife
• large skillet
• baking dish 11x7

Ingredients

Margarita Chicken:

• 1/2 cup all-purpose flour
• 1 tbsp. paprika
• 2 tsps. garlic powder
• 8 skinless, boneless chicken thighs (about 1-1/2 pounds)
• salt
• 2 tbsps. olive oil divided
• cooking spray
• 1 medium yellow onion, thinly sliced
• 5 cloves garlic, minced
• 1/2 cup dried tropical fruit, chopped (I used a mixture of pineapple, mango & golden raisins (leave the raisins whole))* use whatever you prefer
• 1/2 cup freshly squeezed orange juice
• 1/4 cup tequila (gold or silver)

Instructions

• Preheat the oven to 400°F.
• In a plastic bag, mix the flour, paprika, and garlic powder. Generously season the chicken with salt. Place the chicken pieces in the flour mixture one at a time, shaking the bag to coat each piece evenly.
  1/2 cup all-purpose flour, 1 tbsp. paprika, 2 tsps. garlic powder, 8 skinless, boneless chicken thighs (about 1-1/2 pounds), salt
• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half of the chicken thighs and cook for 4 minutes on each side, or until lightly browned. Repeat with the remaining chicken and another tablespoon of oil. Transfer the browned chicken to an 11 x 7-inch baking dish coated with cooking spray.
  2 tbsps. olive oil, cooking spray
• Add the onion to the pan and cook for 3 minutes. Then, add the garlic and sauté for another minute. In a microwave-safe dish, combine the dried fruit, juice, and tequila, then microwave on high for 2 minutes to soften the dried fruit. Pour the fruit-juice mixture into the pan with the onions, bring it to a boil while scraping the pan to loosen any browned bits, and cook for 1 more minute. Finally, pour the onion and dried fruit mixture evenly over the chicken.
  1 medium yellow onion, thinly sliced, 5 cloves garlic, minced, 1/2 cup dried tropical fruit, chopped (I used a mixture of pineapple, mango & golden raisins (leave the raisins whole))*, 1/2 cup freshly squeezed orange juice, 1/4 cup tequila (gold or silver)
• Bake for approximately 20 minutes or until the chicken is fully cooked. Season with salt to taste once more if desired.

Notes

*Dried Tropical Fruit: For the tropical fruit medley, feel free to mix and match any dried fruit you like—papaya, mango, apricot, and golden raisins are all great choices. The goal is just to add a little sweetness to balance things out.

For optimal outcomes when making this margarita chicken, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Margarita Chicken

Amount Per Serving (288 g)

Calories 439 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2.5g16%

Polyunsaturated Fat 0.9g

Monounsaturated Fat 5g

Cholesterol 158mg53%

Sodium 160mg7%

Potassium 732mg21%

Carbohydrates 35g12%

Fiber 3g13%

Sugar 16g18%

Protein 37g74%

Vitamin A 45IU1%

Vitamin C 19mg23%

Calcium 65mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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